Fragrant homemade sponge cake is the basis for delicious desserts.
At the same time, the preparation process is quite easy and does not require complex manipulations or expensive components. Usually, everything needed for the dough is already in the refrigerator.
But in order for the biscuit to hold its shape, not fall, and also be very appetizing, it is necessary to follow some rules during the preparation process.
How to make a sponge cake
First, you need to choose the correct proportions of the products.
For one glass of flour, it is enough to take three eggs, as well as half a glass of sugar and three tablespoons of melted butter.
This amount of ingredients is perfect if you use a baking pan with a diameter of 20-21 cm.
Half an hour before cooking, eggs should be taken out of the refrigerator so that they are at room temperature.
The whites must be separated from the yolks. They must be beaten separately.
Well-beaten eggs are the main secret of a fluffy and elastic sponge cake.
Flour should be sifted before adding to the dough.
The biscuit should be baked in a preheated oven.
Once the workpiece is in the oven, you should be patient and not open the door for the first 20 minutes, otherwise the temperature difference will cause the biscuit to fall.
If you follow these simple recommendations, your homemade baked goods will be delicious, aromatic and fluffy.
Earlier we told you how to make a sponge cake without eggs.
